The pandemic is now (officially) at an end. So this is the end of my coverage on it. Or is it?

So here are some Easter eggs (Old School music term) that have remained in the vault, until now:

— What is the ultimate job where social distancing could be a bitch. If you are a stripper and you are trying to get a bit too close without anyone really knowing or telling. Word had it that the Covid rate among patrons in the profession (can I call it that?) was at about 17 percent and thus higher than the norm  (just kidding). And I won’t even invoke dentistry, which was curtailed, even moreso, for a time.

— With that said, and the idea of tracking where you have been and if you could have spread the virus, do you you really want the whole world to know everywhere you’ve (frequented) for even sat the last week?

— An old but bad joke from back in the start of the virus and its vanquished, when there were worn masks all over various parking lots from people who had ditched them when the day and its infectious turf changed. Hey, do you need a mask to go into the store? I have one you could borrow.

— At my beloved Kwik Trip convenience store, as I had been told my a military man in the family to always look down when you walk, as through a potential mine field, and I began noticing there was often a quarter or two on the ground right there in front of you. But would they still be there when you got the latest special in a quick trip in, when you got back into the lot to get to your car. Maybe, or not? Depending on the vast financial need brought on by Covid that changed again, by the day, a quarter might stay on the ground at length, but a mere penny snapped up just like that.

— Yes, you might have a kid at home who needs to be schooled there by virtue of the computer. But what if you are not savvy, as a parent, at that type of thing? At WalMart, I saw a new stay-at-home mom of just the wrong era who simply didn’t know all the ins and outs of a still new Internet to get her young daughter off on the right track to do her homework. Case closed for it.

— A friend of mine would bring home extra masks from work for the germ-a-phobe home. Public health duty , you know. He claims this approach was sanctioned by management. With the bosses I have known, I doubt it.

— Lastly, a store had noted time and again, on their door, that they were adhering strictly to the new and newer guidelines brought about by Gov. Evers. Ever’s changing. And Evenflow.

OK, there will still be more of such coming, but I’ll keep it more topical and timely. I don’t call this Blasts From The Past for no good reason.

I am at it again, this time Easter in River Falls. Read on for the gist of my Wednesday visit, completing the trinity of them so to speak as this holiday beckons, to be made to the community food pantry there, with some care packages and an invite to see below for recipes on how to use such things — and save a lot of dough, and not just chicken scratchings.

Here is what I distributed to patrons at a free Christmas Day dinner in New Richmond, at the Methodist Church, to their busy staff during their “noon hour.” I did something similar over Thanksgiving, via an “open house” done at my place to display recipes that were pumped via the Five Loaves food pantry. Five Stars to them, all of them. And I have a couple of great posts for later, one touting the greetings at my door by a nice young lady with a bottle of wine in her hand (apple cider, actually) …

Feel free to blip over the bloated (but not poached) press release on the tips that’s included, and go straight to the main course, as may also be seen elsewhere on this website but is intended for publication in the Blasts From The Past department. See ya there!

Hello: I am a freelance writer who is new to the area and one of the things I cover on my website on music in the region is how to get the most out of your leftovers, with tips like logical substitutions for recipe ingredients. I have my food waste down to basically zero, and help others do the same with ideas like how to make virtually any sauce from what’s already in your fridge.
I have dumped some of these type of stories into one of my website departments, Blasts From The Past, reprints of some of the more popular posts from this fall and winter. I will likely add a Christmas dinner version, new content, later today, that being Christmas Day.
The website has gotten high readership all over the world because of its prose, and I will soon in the new year do a computer upgrade that will allow people to subscribe to a secondary website and get exclusives, and as they say, the rest of the story. Part of that will a few more specific departments added, one of them on such food ideas. It will provide a grouping of all the tips of I supplied during my several year run with the site.
Because of my maximizing of food-ingredient usage, and the fact I have to try these out myself first, I always have extras on my shelves. I will dish out these, and well as the suggestions, if people have a need for a donation from me. Or want a tip on how to use a specific food item. Maybe they have a great story idea or just want to talk about music. Or even play in a band as I do sometimes. If nothing else, great fodder for my site. So I will list my contact information, which you could give out to people if applicable.

Blogger Joe Winter
joewint52@gmail.com
(715) 821-9630

Merry Christmas
And Easter too
Hope I helped with that
in some very small way

If you are like me, there is sentimental value in serving up a great big bird at Thanksgiving and/or Xmas, and there’s nothing wrong with that.
But this year, since a big old turkey may not be an option, since as I’ve written, a news report said one in five families will not be able to afford such a (once viewed as a staple) fine-feathered symbol of the holiday.
Now I’ll give you an entire, if somewhat disjointed accounting because there still are so many options, to make your holiday whole. So I will bring in chicken and nachos to save the day(s) and the bank account. Fowl is more budget friendly than beef, so we won’t go there.

But with turkey, and when a need exists to go up to the per-ounce limit that’s already dictated by your budget, there are to-fit options that can be supplemented by smaller packets, such as a couple of ounces for 80 cents a shot at my WalMart. You can get whatever you need and not more, down literally to a nickel, a place it on the platter wherever there is a gap.
Are you and yours among the multitudes who have way too much left over after the holiday, then have to decide how many turkey sandwiches is your tolerance before it goes bad, and turkey is not that forgiving, or does it become one of the myriad things that sit in the freezer and accumulate with other now frozen foods. So get a really small bird, and if you need to supplement, have Buddig slices or the like fill any gap for your guests. It can even be changed up by being skewered with any number of olive varieties, other meats and cheeses and assorted pickles. And some BBQ sauce? And what about a whole and still cheaper packet of turkey legs as a stop-gap? And if a few less guests show up, there is more for you and your family later, since these would not have to been opened. (And maybe stow a bit of the croutons as unstuffed for eventual, sprinkling on a salad). And set around that bird, such as it is, dress it up as far as appearance with a garnish of boiled, and maybe seasoned carrots, potatoes and onions, or even parsnips, (usually available for 49 cents a pound at your local Kwik Trip). And for a bedding, iceberg lettuce leaves, or romaine if you have any money left over. Rice anyone?
As far as pickles, you can get a huge jar under the institutional heading for five dollars or less, so make a small care package/jars in advance and send it home as a care package for your guests. And if you are all comfortable with this and you have to do whatever you can these days, have guests make a list of leftovers that might be useful for them before they arrive. Might put such a disclaimer in your RSVP.
Getting it going.
Thus turkey, with the accompanying use of chicken I’ll now describe, becomes a turnkey on your table:

So if your family loves meaty drumsticks — this way you can have more of those by placing them around the circle, under the edge of the bird. You might position their nuggets that are the meat heads facing out, positioning the pieces about one an inch. Or gang up on it by teaming up their placement all around the thighs (see later in the post).
Still in the name of making ends meet, and style also, you can also find fruit by simply placing the leg’s ends together, or apart, or sideways.

But as you go, largely on the fly, take care to write down your seasonings and their amount while going at it this season, to reproduce it in other seasons. This way you will not need to reinvent the wheel the next time around.
It all starts on Thanksgiving Eve, and nachos will be your niche, one of the one or two best-attended tavern times each year, and there’s more to do than just basting a turkey. (A beer for each baste?)
To the contrary. And you have to and/or forgo the beef, or use it with other recipes or freeze, but even refried beans can be used come tomorrow to supplement a side dish. For during the nightly happy hour, time it right and maybe not on a weekend, especially, that nachos poundage that could also do double-duty and triple-duty in your kitchen.
Come then, these could be added to make-or-break an appetizer or pre-game snack, ratchet up entrees, or enhance parts of that 15 or 20 pound turkey, or as we talk, let you scale back to a ten pounder,
It’s best to resist the idea to make the nachos too forefront, as they’ve been in the fridge overnight waiting to be warmed — especially when it comes to your veggies, so just small-splice on a few tads — and you did remember to put the leftovers, with needs as varying as those of certain picky guests, stored away did you not? Rather, the focus could just be on a ten-pound tom turkey. That becomes the point.
This is how you work it.
And you do need to flow, on this as a crazy set of work days, if only for the rushed chef and part-timer cooks. Don’t get too crazy! Or …
At Agave Kitchen in Hudson, they truly bring the nachos to bear. Or other animal can serve the purpose, for that matter. But the heaping plateful you get, like in so many places, can even exceed the height of a chicken-leg-bone, (more on that option later), but with a lot more meat than bone, and both meats, to different degrees, win in that dollar-saving category. From what I’ve seen Agave is the measuring stick for all things nacho, although many others compete, most of them venues that are more grill than bar, and bring savings but can be up to moderately priced.
That prior night, to Thanksgiving, always proves big in bars, so here’s how you win the scenario. Before the feast fest the next day, put a few friends together — deer hunters widows take heed — scarf down but leave a little in the yummy for the pumpkin and pecan pie, or one piece of each if your left room by avoiding (and I liquidize here) that extra side of thick-or-not salsa.
The leftovers will still rock by the next day or so, except maybe for that turkey, as it might be hard or really dry come time for the big game to come on — and isn’t that the (relatively real) reason we gather on this day, and when we can fit in time to bolt to the table. Unless overtime. But maybe not at eateries, depending on how they treat holidays with staffing.
So when you can, take it to the Nachos Farm, a big part of the Agave and the folklore displayed on their sign and front door. And also weigh in their chicken tacos offered all month.

– We can’t speak for the veracity, however, of what Agave in particular is practicing during these time periods. They are just being used as an example of what can be out there as the holiday takes shape. –

Nachos eaten in and then out, with chicken if you can divine it out on Wednesday and then into Thursday, or Friday, are part of the game, starting the night before. Both meats can later be used in casseroles, enchiladas and lasagna, and/or slice and dice them and add them in from the prior night, working it in the kitchen right before kickoff. And those are only the ones touted on a single online source.
But as you go, largely on the fly on this barrage of days, take care to write down your seasonings and their amount while going at it this season, to reproduce it in other seasons. This way you will not need to reinvent the wheel the next time around.

So to recap, and trying not to waddle: All starts on Thanksgiving Eve, one of the one or two best-attended tavern times each year, and there’s more to do than just basting a turkey. (A beer for each baste?) For those nacho ounces and even pounds could give a hand and have your meal’s popularity rival even football, hey Packers more than the now popular Vikings.
It’s best to resist the idea to make the nachos too forefront, as they’ve been in the fridge overnight waiting to be warmed — especially when it comes to your veggies, so just small-splice on a few tads — and you did remember to put the leftovers, with needs as varying as those of certain picky guests, stored away did you not? Rather, the focus could just be on a ten-pound young tom turkey. That becomes the point.
Tips for nacho hunters:
First, make sure the venue where you got the nachos is open to the idea of leftovers for carryout, as with their happy hours there may even be two-for-ones, or half priced appetizers. Of course this is done as an eat-in cost-leader to bring people, but don’t take too much advantage. This is not a buffet line, granted, but you might be in better luck if the server is someone you know, and could tip, to let it slide. But no pressure.
Hey, you can make a heyday if you work with it — repetition alert on behalf of my server friends as this can be severe — on this a work day if only for the rushed chef and part-timer cooks, as if they are even open they are probably short-staffed. So as servers are hustling too, don’t get too crazy with the amount left on the big plate, and asked to be stowed for an overnight! Or …

To boast cool holiday decore well beforehand, there’s this funky little thing called design. It can be done with pumpkins and squash, making your place full of visual cheer, in the style of the latest occasions. They should be on sale now at the local grocery store, but unless they offer the old gold, standard special of spend a ten-spot, get ten, you might not this holiday be able to afford one for every prominent window in your place, much less a second. So … get them up a week or two before each of the holidays, then after half that time passes, rearrangement them to be in each place they were not the previous week. In would say save the best for last as far as which window first, but it might be just as beneficial to start early and get a good vibe going. switch its colors and shapes, and squash has a bounty — and even sizes around in the house.
And, if these slightly fruity and full items do not meet their end before the holidays end, there can be made pies and such as we near December. But until then …

There are so many more bird-beckoning uses, especially those incorporating chicken, as it is used even when taking a bow to the traditional.
Chicken legs are much cheaper than the rest of the bird, especially the breasts, but there is more waste.
However, making soup on Friday saves the day. Or the broth.
Chicken contains slightly more calories and fats, and less protein. And for strength of (schedule) taste it’s also turkey; so season your chicken well.
Turkey is as much as twice as expensive per pound, since the farmers have more work and time to get turkey to the table.
Chicken has about twice the niacin, although turkey features much more selenium — and more sodium in the case of those deli cuts — and also phosphorus and Vitamin B-6 … so diversify.
Cooking times are much higher and there is more prep time when turkey is the bird. And turkey is juicier, but you have to do it right in the oven, and cuts around thighs have the bigger volume of drips. We talked about that earlier, getting a leg up.
So there you go with my design scenario, two or more ways of putting it onto the platter. Full already with …

This broccoli salad, twice over, could be just the trick for using up almost any leftovers you might have in your refrigerator/freezer, and the adventuresome could even fry up very lightly in a pan this veggie, and maybe add some cauliflower for the green and light-white to get more traditional, that remains behind with various types of breading and zesty Asian sauce — topped with melted cheese of many sorts? — to be a mocktail of bar comfort food. (Use lots of the many types of veggie oil in the pan, and be careful not to over-sear the crowns, is that redundant?) Thus it becomes your own recipe, although not as proprietary as BWW, so you can share it with your friends. The best and cheapest comfort food is a subject that’s on my to-do list to delve into, and it may end up being a bucket list, as there are so many things ahead of it on my Must Publish Soon rankings.
Who among you knew that broccoli could be so bountiful? (We knew it is healthy). Great for vegetarians, and if they skimp on the sauces, their time will not come as soon as when my bucket list is flagged, by myself, as urgent.
So here goes. Another list, this time on broccoli at its best. I told the woman behind the deli counter that I’d try to get around to posting this. She was “B” curious.
I advise starting with two different but closely related deli items at Dick’s Market. Broccoli and bacon salad, and cheesy broccoli pasta. Mix the two, half and half, and you have the start of a party. And add in on your own, any of those makings that you happen to have around your kitchen.
And buy more broccoli, or add what’s in the crisper. And add more in as you go about eating it, filling the gap on the side of the bowl caused by what wound up in your stomach, and bringing back freshness. You can get a broccoli crown for under two bucks a pound when on special at places like Dick’s.
Add in any of the following: Sweet peas or whole pea pods sliced smaller, chopped bell peppers, onions, celery, any white meat or ham, and lesser amounts of (various?) minced hot peppers starting with the standard green, brussels sprouts, spinach, raisins … Some of that pepper juice could be sprinkled on top, and/or be part of a marinade for grilled chicken breast, any form of horseradish and even used as a drizzle that sizzles, sour cream and also mayo if you must. And just a bit of cole slaw dressing and the cabbage greens and purples that make it up. A touch of ranch, but leave it at that amount. It can be served cold (a bit of lettuce as a bed?) although you may want to boil the broccoli until just a bit tender. That goes for small amounts of rice also as an underlay.
One other tip of homespun wisdom: Do you find that its very hard to cut celery into pieces, without the strings of it dragging along behind and not severed? Try using not a knife a good scissors to avoid such residue, just cut slowly so not to wear out the blades. And if the crown is used up, I make use of the upper part of the broccoli stem, just don’t go too far down, but you can cut it short wherever you want, to your taste. The texture is a bit rubbery but hard, so when slicing you might invoke again, your scissors, taking a bit of broccoli in small pieces kitty-corner off the side.

Food tips from an actual Mega Foodie?
Need more multiple Martha sightings? Stewart that is. Few know it, except this intrepid reporter, but a big tucked-away factory that single-handedly constitutes a town of Hudson industrial park, and a key home office of sorts in Stillwater, and not as a very bad joke the prison there, comprise — or at least once did — a hub of her business activities. Not to mention all the times Martha Stewart did extremely popular meet and greets in downtown Hudson, at places such as Knoke’s candies and chocolates and on down to the main drag.
That was more than a decade ago, when the whole shebang came to a head, but for business strategic reasons nobody wants to talk about it. So I’m finally knuckling under and spilling the beans — several different kinds — about the Martha-esque connection, and you can bet she would take some of those beans and make it into a killer casserole. And I thought the apropo time for this report might be Mother’s Day, but now I am revisiting it for Father’s Day, as I didn’t get all my last-minute requests for comment to go anywhere, so here we go. (Martha herself would probably not flow with this lack of timeliness, and would find a way to get the goods out there).
Call it an even dozen years now, that being around the time I hyper-indulgently chased after the story up and down and around concerning the connection with Gartner Studios — a fitting name — for local newspapers, as Martha would be hyper-fastidious about such exactness about the company that handled all kinds of things for her such as shipping, production and maybe even design help. No word as to whether this relationship still exists, as know one will be quoted.
The production facility was in an extending-forever-eastward building found on the stub-road next to the highway project that created an odd intersection between County A and the extension of St. Croix Street, had been the home of Duro Bag, (and as many of Martha’s products as you can fit into it?) This was production central for Martha back in the day — and only a few miles from some of the several stores downtown that offered her samplings.
Think how this could optimize the endeavor that is Girls Night Out, sponsored of course by the Hudson chamber of commerce. And since this activity is held semi-annually, that would be about 24 such outings in the mix that could have gone well beyond tasting truffles and yes, dare we say, slightly more “toxic” treats at downtown taverns. All the while thinking about that Harley that they could get on and ride to the city limits, and then be out of sponsorship range. (And this is a way that HudsonWiNightlife can be a rebel, spelling the chamber name with a lower case “c” when the AP Stylebook bows to authority and says these two should be Capitalized. At least it was listed that way years’ back — did I put the apostrophe in the right place? — in Martha’s heyday).
Anyway, to stop digressing (would I do that?), this is a tale of the chase of the story. Gartner’s production plant, which can be found when exiting the north part of Hudson and doing a double dog-leg that takes you to the town of Hudson’s main industrial park on Schommer Drive, has multiple big buildings and reams of blacktop-covered parking lot, but not a lot of signage for the various production departments. So I ended up knocking on doors, but there were very few workers to be found next to the outer walls of the facilities, which rivaled the size of football fields. Eventually, I did see a small sign for a small office that had a small smattering of stairs leading up to an industrial-looking door with a dearth of windows. On a try that was not the first, with a lack of publicity options like a phone number giving context via the Yellow Pages not helping, I found a lone worker who directed me to their Stillwater-based PR person — who really didn’t want to field any of my questions. End of story.